Recipe Highlights
Evening snack

Ingredients	Cooking Time : 30 Mins
Potatoes – 5 (2 large and 3 small size) Turmeric powder – 1/4 teaspoon Redchilli powder – 1/2 teaspoon to 3/4 teaspoon Coriander powder – 1/2 teaspoon Ginger garlic paste – 1/4 teaspoon Garam masala – 1/4 teaspoon Salt – to taste Coriander leaves and mint leaves - few	Oil – for frying Corn starch – 2 tablespoon

Method
Step :1 Wash and cook the potatoes. Peel off the skin and mash the potatoes or grate potatoes. Add all the spice mixes,salt coriander and mint leaves. Add cornstarch and mix it well. Keep it in the refrigerator for 30 minutes.
Step 2: Divide the mixture into small balls. Apply oil on your palms and  make patties. Heat oil in a pan and place the patties and fry them till they become golden brown on one side.Then turn  over them and fry. Gently flip for couple of times till the patties  are golden brown and crispy . Once done ,drain the patties and keep it on paper towel. Serve the tikki with ketchup or coriander chutney.
Aloo tikki is now ready to taste.

Recipe Highlights
It is a popular street food.

Ingredients	Cooking Time : 30 Mins
Green peas – 2 cups Onion - 1 Tomato - 1 Oil – 2 teaspoon Turmeric powder – 1/4 teaspoon Ginger garlic paste – 1 teaspoon Chilli powder – 1 teaspoon Curry leaves Salt - to taste	Coriander leaves Gram flour – 1 teaspoon Carrot - 1 Raw mango – 1 piece

Method
Step :1 Soak green peas overnight and cook it in a pressure for 2 to 3 whistles. Heat oil in a pan add onion and saute it with little salt.When it is transparent add  ginger garlic paste and saute till the raw smell goes off.Then add chopped tomatoes and cook  till it becomes mushy.Then add turmeric powder,chilli powder. Add some curry leaves.
Step 2: Now add the cooked green peas and cook it for 5 minutes in a medium heat. Take gram flour and add little water and dilute it without lumps. Mix the gram flour in the green peas and cook it for 2 to 4 minutes.Add salt to taste.Switch OFF the flame. Finally add the shreded the  carrot.Add some raw manga pieces while serving. Garnish it with coriander leaves. Green peas sundal is ready to taste.
Green peas sundal is now ready to serve.

Recipe Highlights

Ingredients	Cooking Time : 10 Mins
Bread loaf - 1 Unsalted butter – 1/4 cup Olive oil – 1 tablespoon Garlic - 3 Italian seasoning – 1 teaspoon Salt – a pinch

Method
Step :1 Preheat oven to 375 F Take a bixing bowl.Add softened butter,(Keep the butter in the microwave for 15 seconds)Shredded garlic,olive oil,salt, and Italian seasoning.Mix it well.
Step 2: Cut the bread loaf into 1- inch thick slices.Spread the garlic butter generously. Arrange them in a baking tray and bake it for 7 to 9 minutes.
Garlic bread is now ready to serve with hot soup.

Recipe Highlights
Evening snack

Ingredients	Cooking Time : 30 Mins
Channadal – 1 cup Red Poha /Aval – 1 cup Redchilli – 3 to 5 Hing – 1/4 teaspoon Onion - 1 Curry leaves – 2 sprigs Finely chopped/shredded  ginger – 1 teaspoon Salt - to taste	Oil – to deep fry

Method
Step :1 Wash and Soak the Channa dal for an hour. Wash and soak the aval with one cup of water for 15 minutes. Grind the channa dal,redchilli,hing and salt.
Step 2: Squeeze out the water from the aval and add it to the  grinded mixture. Then add onions ginger,curryleaves and mix it well. Make them into Vada shapes. Heat oil for deep frying.Put a drop of this mixture and check whether the oil is hot or not. If the drops of the dal comes to the surface immediately then the oil is ready or otherwise heat the oil for some more time. Put the vadas into the oil.When the color of the vada changes,flip it.When both the sides turn to golden brown turn the heat to low and remove it from the oil. Serve hot with your favorite chutney.
Masala Poha /Aval Vada is now ready to serve.

Ingredients
Potato – 1 (Large)
Carrot – 2
Beans – 15
Green peas – 1/2 cup
Beetroot – 1(small)
Onion - 1
Chilli powder – 3/4 teaspoon
Coriander powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Coriander and Mint leaves
Salt – to taste
All purpose flour – 1/2 cup
Bread crumbs – 1/2 cup
Oil – for frying
Method
Wash the vegetables and roughly chop it.Cook it in a pressure cooker with enough water for 3 whistles.Peel off the potato skin and mash it and keep it separately.Drain the excess water from the vegetables.

Mash the vegetables and add the mashed potato along with  add chilli powder,coriander powder,garam masala powder and salt.

Add the finely chopped onions, coriander and mint leaves.

Make desired shape and keep aside. Prepare the batter by adding water in the all purpose flour and make a  thick paste.

Dip the veggies quickly in the batter and coat both sides with bread crumbs.Keep the cutlets inside the refrigerator for 30 minutes.

Heat oil in a pan and place the veggies and fry it in a medium flame until crispy on both sides.


Vegetable cutlet is now ready to serve with tomato ketchup.